Dhuska

Dhuska is the signature dish of Jharkand Region. Traditional food and a must item in marriages there, particularly in villages. When i first prepared this dish, i able to feel it is some what similar to our chettinad dish vellaipaniyaram, while vellai paniyaram consumes more oil, this dhuska doesnt absorb oil that much.  Taste is so great. So on weekend or for festive season try this recipe and give your feedback. I like to eat it soft, so i keep the batter bit thicker. So if you want crispy , keep batter little watery. When you first try this, you can feel the taste and can modify recipe accordng to your taste, whether to keep batter thick or thin, or fry it till crispy or not... So please try wnd give your feedback..

Ingredients

Parboiled rice - 1 cup

Channa dhal - 1 cup

Ginger - 2 inch piece

Green chillies - 5

Cumin seeds - 1 tsp

Cooked green peas -1/4 cup

Salt - for taste

Oil - As needed

Method

Soak parboiled rice and channa dhal for eight hours or overnight and grind it addinf ginger, green chillies, cumin seeds to smooth paste. Then add salt , green peas and turmeric powder to the batter. As i told above, i kept the batter in idly batter consistency...pour a spoon full of batter in to the oil, if it is broad kadai, can pour three to four at a time... But to save oil, i used small thick kadai and poured one at a time. When it begin to change colour, turn it, when other side too cooked , take it out and serve hot with any spicy chutney. I served with potato masala. Everyone in my family loved this taste sooo much. 

When batter is watery oil will be consumed more, so better keep batter in idly batter consistency